Tuna cooked by boiling with garlic, tomatoes and onions.
Tinned tuna
Pickled tuna. Tuna ceviche.
A tapas of tuna ceviche with white beans.
Tuna larded and casseroled
Tuna poached and garnished with finely chopped onion, parsley and hard boiled egg.
Tuna stewed in a sauce made with anchovies and black olives.
"Tuna in the style of Valencia." Tuna fillets cooked with saffron, peppers and garlic.
Strips of belly of tuna, generally tinned. Most highly prized. It is so soft it can be spread like a paste.
Boletus, cep or porcini mushroom, often used in dried form in stews and stocks.
